If you’re looking for a savory, buttery biscuit with a rich cheesy flavor and the subtle tang of sourdough, these Sourdough Cheddar Biscuits are the perfect choice. They are soft and flaky on the inside, golden and crisp on the outside, and incredibly easy to make. Whether you’re using active sourdough starter or discard, this recipe transforms simple pantry ingredients into a delicious side dish that pairs beautifully with soups, stews, salads, or breakfast favorites.
These biscuits are packed with sharp cheddar cheese and have a tender crumb thanks to cold butter and sourdough starter. They come together in less than 30 minutes, making them ideal for busy weeknights or weekend brunches.
Why You’ll Love These Sourdough Cheddar Biscuits
- Great use for sourdough discard
- Rich cheddar flavor in every bite
- Flaky, buttery texture
- Easy one-bowl recipe
- Ready in under 30 minutes
- Perfect alongside soups and chili
- Freezer-friendly and meal-prep friendly
Ingredients
Makes 10–12 biscuits
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ cup (113g) cold unsalted butter, cubed
- 1 cup (100g) sharp cheddar cheese, shredded
- 1 cup (240g) sourdough discard or active starter
- ¼ cup (60ml) cold milk
- 1 tablespoon chopped fresh chives (optional)
- 1 tablespoon melted butter for brushing
Equipment Needed
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Biscuit cutter or drinking glass
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
A hot oven is key to achieving tall, fluffy biscuits with golden tops.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Garlic powder
Make sure everything is evenly distributed before adding the butter.
Step 3: Cut in the Butter
Add the cold cubed butter to the flour mixture.
Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Small pieces of butter throughout the dough create flaky layers during baking.
Avoid overworking the mixture, as warm butter can lead to dense biscuits.
Step 4: Add Cheese
Stir in the shredded cheddar cheese and fresh chives if using.
Sharp cheddar works best because its flavor remains noticeable after baking, but medium cheddar or a blend of cheeses can also be used.
Step 5: Add Wet Ingredients
Pour in the sourdough starter and cold milk.
Mix gently with a spoon until a shaggy dough forms. The dough should be slightly sticky but manageable.
If it feels too dry, add an extra tablespoon of milk. If too wet, sprinkle in a little extra flour.
Step 6: Shape the Dough
Transfer the dough onto a lightly floured surface.
Pat it into a rectangle about 1-inch thick. Fold the dough in half and gently pat it down again. Repeat this process 2–3 times.
This simple folding technique helps create beautiful flaky layers.
Step 7: Cut the Biscuits
Using a biscuit cutter or glass, cut out biscuits and place them on the prepared baking sheet.
Arrange them so they are slightly touching for softer sides or spaced apart for crispier edges.
Gather any scraps and gently reshape to cut additional biscuits.
Step 8: Bake
Bake for 14–18 minutes or until the biscuits are golden brown on top.
The cheese may bubble slightly around the edges, creating delicious crispy bits.
Step 9: Finish with Butter
Remove from the oven and immediately brush the tops with melted butter.
Allow them to cool for about 5 minutes before serving.
Serving Suggestions
These sourdough cheddar biscuits are incredibly versatile and can be served with:
- Tomato soup
- Chicken noodle soup
- Beef stew
- Chili
- Scrambled eggs
- Sausage gravy
- Fried chicken
- Barbecue dishes
They are equally delicious enjoyed warm with a little extra butter.
Storage Tips
Store leftover biscuits in an airtight container at room temperature for up to 2 days.
For longer storage:
- Refrigerate for up to 5 days.
- Freeze for up to 3 months.
To reheat, place in a 350°F (175°C) oven for about 5–7 minutes.
Recipe Variations
Jalapeño Cheddar Biscuits
Add 1 finely diced jalapeño for a spicy kick.
Bacon Cheddar Biscuits
Mix in ½ cup cooked, crumbled bacon.
Herb Cheddar Biscuits
Add rosemary, thyme, or parsley for extra flavor.
Extra Cheesy Version
Increase the cheddar cheese to 1½ cups for richer biscuits.
Tips for Perfect Biscuits
- Use cold butter straight from the refrigerator.
- Avoid overmixing the dough.
- Handle the dough gently.
- Use freshly shredded cheese for better melting.
- Bake in a fully preheated oven.
- Fold the dough several times for flaky layers.
Nutritional Information (Approximate Per Biscuit)
- Calories: 220
- Protein: 6g
- Carbohydrates: 18g
- Fat: 14g
- Fiber: 1g
- Sodium: 320mg
